Get Ready Because Here They Come!

A day or three off from work......  Just in time and Thank Goodness!

Just in time for me to make sure and show my family how much I adore them.  The summer buzz is just on the horizon for our Northwestern Michigan communities and businesses.  This is the time of year for us to be our most excellent and practice extreme hospitality.  To shine and share all the beauty that makes our piece of terrain here so special.  We have trimmed our hedges, raked the beaches, and started to harvest the first fruits of our labor in the gardens and berry patches.  The expectant masses are on their way, to taste and experience and create postcard memories that will be their reminder to return again and again.

Are you ready?

 I have been practicing for these moments my whole life.  My rehearsals have consisted of many different mediums, yet each experience is vital to my ability to be successful in meeting the expectations awaiting my attention.

"Togetherness" -seems to be a very important thing lately- though I don't know when it ever wasn't really important.  I am always looking forward to the people of my life.  Of course the original crew like my family and forever friends, my time with them is priceless.   The new releases have been amazing too- like those people who I have just met, my newest friends- You are all great!

Additionally I am gathering some lovely acquaintances on a daily morning basis when I work at the Inn at Blackstar.  The guests that attend breakfast are some of the most lovely people I have ever met.  They are always so gracious and kind- truly thankful for the work that the entire staff performs to meet their highest expectations.  I have received hugs and enormous compliments for some of my breakfast creations recently.  Sometimes I don't know what to say, especially when someone tells me it was "the best breakfast of their entire life" and then takes my picture to complete the memory.  Another guest told me recently that up until this particular breakfast he "hated quiche."  That was until he ate the one I prepared, he totally subscribed to the clean plate club!  Yay!

Of course it isn't always a home run with everyone, but that is OK.  I've had a few guests who just don't want what we are serving, but that is really a rare occasion.  I know I still have a lot to learn and thankfully I have some wonderful teachers to guide me through it all.  Everyone I work with is so supportive and perceptive.  I am also spending some time practicing at home.  It kind of feels nerdy sometimes, but I think that if I am going to be the best that I need the practice.  Even though the guest list changes just about on a daily basis, I can't make the same entree every day.  I have a few plates I am comfortable with now, but I want to do more.  I want to push the standards and really wow people!

This coming weekend involves some different events for us too.  These are always fun because it involves a totally different set-up and skills inventory.  I am super impressed with the menus that the Chef puts together.  They are really superior in all the important components- and I think that anyone who books an event at The Inn will not be disappointed.  I learn so much with these events, its an overall  amazing experience!

I have three social events outside of work in the next three days-  Every night we'll be out on the town- wining and dining and spending time with our favorite family and friends.  Hopefully meeting new friends too!

                                       

Sweeter Song CSA deliveries start this week, actually tomorrow!  

The gardens at our own Stellar View Farm are in full bloom, and the chicks and ducklings are growing fast!  Farm Markets are open and strawberries beckon us to their fields to be picked.

This is how it is for those of us who embrace the social effects of the summer sunshine.  I have been looking forward to this time all year long- Its finally here!

How to Divert

Well I should be on my way to dreamland.  I have to get up early for work at Blackstar tomorrow morning- but I can't stop thinking about the chocolate chips in my pantry. I am sitting here at the kitchen table trying to think of all the ways I could avoid digging my digits into the giant "Sam's Club" sized bag of chocolaty deliciousness.  I am not sure if I will be able to resist much longer.

Hmmmmm-

I need a distraction so I guess I will trek out to the chicken coop to start.  Its 9pm and this is just one of the many nightly chores around Stellar View Farm that need my attention.  Its getting dark finally which means my egg laying girls have finally put themselves to bed on their roosting perches.  I could go and spend an hour watching the new baby chicks and ducklings too.  Since their arrival less than a week ago we have all been enamored with their presence.  They are so busy with their miniature hourly missions of eating, drinking sleeping, playing and pooping.  I love to watch them though, and get lost in their curiosities.  Everything is new to them in their explorations.

Now that our first flock is almost one year old we are much more relaxed with this second batch of fledglings.  Its kind of like how Tod and I were with our kids.  Riley, our second born boy was allowed to cry in his crib just a little longer, he maybe experienced far less diaper changes than his older sister (We changed Lauren even when she was still dry) and was dressing himself way before his sister ever attempted that benchmark on her own.  What I mean to say is that with Riley we didn't hover as much as we did with our first born Lauren.  It is not to say that he got any less love or attention, but we learned that his threshold and tolerance for care did not require us to knit pick every little detail of his activity and needs. I have learned that the new baby chicks don't need to have hourly temperature checks (young chicks require a heat lamp and constant warmth in the 90 degree range for the first few weeks)  Its much easier for me to see now that they are just fine as long as they have the essentials.

Ah, now see I have diverted myself this evening and by keeping busy with other tasks I completely forgot about the chocolate goodness I was craving so much like a total addict.  I even accomplished setting the rest of the tomato cages out on the garden tonight and inspected all the new growth of the veggie sprouts that have been soaking up the sunshine we have experienced over the past few days.  If this is all it takes to keep me out of the sweets I think that I shall get quite a bit done this summer.  Seeing that my food loving tendencies almost always involve some sort of sweetness.  It really would have been no big deal for me to scoop a handful of those morsels out to savor and enjoy, but then I wouldn't be able to use then in my plans for cookies and no-bakes this coming weekend.  Now on to more diversion tactics and thoughts....

The kids have just over a week of school left, I am full swing into my job at Blackstar, and our Farm is really starting to come together thanks mostly to a hard working hubby and daddy named Tod.  There are so many things to look forward to with summer just moments away.  The landscape of my home will be transforming into a food lover's paradise over the next few weeks and months.  I can hardly wait to tell you my stories of my excitement to be living a dream come true.  I am a true believer in an ability to achieve your dreams.  Every single experience I have had up until this point in my life may not seem like it is all tied into my passions for food and becoming a mama, a chef, a teacher and a motivator, but I can clearly see now why I had to live through the good, the bad and the ugly to be prepared for where I am today, and to be successful too.

Its this awareness that helps me through every new decision and task that I face.  Its a lot easier to sort through all the opportunities and know which ones are going to give me the results and happiness I am looking for.  I am doing exactly what I always dreamed I could and would do.  I am thankful for all the love and support from family and friends.  I can really feel it and that gives me a strong foundation to follow through with 100% determination in all I aim to achieve.  Even deciding to stay out of the chocolate chips tonight and having the ability to redirect myself and sustain some sort of will power comes from understanding that eating them will not give me the results I am looking for.   Whether it be needing my clothing to still fit tomorrow or for the cookies that I know I want to make to celebrate among family and friends.  It will taste so much better to eat them among friends anyways!

Tuesdays Top Ten- Summer Reading Inventory

 Please share with some of your favorites too that I could add to my list!  I would really love to hear them- even if they are not food related.  Here is what I have lined up so far for my summer reading.
     

Sustenance and Desire
A food lovers anthology of sensuality and humor.
-Various Writers and Artists

This is the book I am starting my summer with and I am really enjoying its unique qualities.  It is a collection of poems, short stories and paintings ALL in adoration of food.  Featuring writers like MFK Fisher, Barbara Kingsolver, and Emily Dickinson to name a few.

The Flavor Bible
"The essential guide to culinary creativity"
Karen Page and Andrew Dornenburg


At the end of every semester I have a standing date with Horizon Bookstore in downtown Traverse City to buy a new book.  This semester I was introduced to these authors when we had to read "New American Chef"in World Cuisine by the same authors.  Great book too and I plan to go back and read the chapters that we weren't required to read in class.  I have started the first chapter of this book and it was hard to put down.  I have a feeling this will be in my bag of tricks for the rest of my career.

Ryan M. from school also told me about another book by them called "Culinary Artistry" - I just got a call that they have it on hold for me at the store as of yesterday- I can't wait!!!

Food Rules
An Eater's Manual
Michael Pollen


This is a quick read and it is one that will really make you think about your food choices.  I have already read it but I plan to return to it often when I want to motivate my thinking and need a topic to write about.

Dinner Diaries
"Raising Whole Wheat Kids in a White Bread World"
Betsy Block


I think this one will be a fun read- I picked it up a month or so ago and can't wait to dive into her story.

The Tipping Point
"How little things can make a big difference"


I have already read the first few chapters and will return to it once I finish Sustenance.  A friend from school actually suggested I read this after I had already bought it so I must have been meant to read it.

I found the next two cookbooks at a Consignment shop "Zany" for half of what I would have paid at the store- They are beautiful and the recipes within are very adventurous.  Since the magazine went out of publication a last  Fall I think these books will become a popular keepsake.

Gourmet Cookbooks

The World at your Table

The Best of Gourmet- 65 years

The Five People you Meet in Heaven

Mitch Albom

I read "Tuesdays with Morrie" earlier this year and loved it so I figured this might be an interesting pick too.  Not so much a foodie book but it is on the list this summer.

Summer Magazines

Maybe I will actually be able to get caught up on all of my publications that come to me by mail.    There are a lot of them!

Omnivore's Dilemma

Michael Pollen

I do like his writing.  Ever since I read "In Defense of Food" a few years ago- by whole life has changed.  It is nice to see this community I live in, and the world start to take a closer look at our food sources and the industry and government that are trying to control them all.  I have read about 75% of this book and need to finish it.  Have you figured out yet that I usually have 4-5 books being read at a time depending on my mood or whatever one I happen to pick up at the time.  Its the way I have always read and it works for me.

A Homemade Life

Molly Wisenburg

This book came to me last weekend when Tod and I went out for  a date night and decided to stop at the bookstore to browse books and get some coffee.  I just picked it up out of the food/cookbook section and it seemed to fit.  Its all about a food blogger- possibly like ME!  I am really excited to read this one!

A Few More that I haven't picked up yet, but they will hopefully be added to my library this summer:

Devil in the Kitchen- Marco Pierre White

Small Wonder- Essays - Barbara Kingsolver

Food Matters- Mark Bittman

Julie and Julia- Julie Powell

The Splendid Table- Lynn Rosetto Kasper

Becoming a Chef- Andrew Dornenburg

500 things to eat before it is too Late- Jane and Michael Stern

How to Pick a Peach- Russ Parsons

 Garlic and Sapphires ( stories of a food critic)
 The Making of a Chef( behind the scenes at CIA)
 The Art of Eating by MFK Fisher

The Mark of a Real Chef

This is no joke.......









In all seriousness I have been attacked by an inanimate object that has most likely scarred me for life.  The attack was startling and gruesome and overall I am just glad that I was able to get it to stop bleeding.  Actually I am fine, but I was pretty irritated with the fact that I got bitten by the saran wrap cutter.  I guess I will just add it to the rest of my kitchen battle wounds.

"You are a chef, aren't you?"  

I have had this question laid upon me quite a few times in the past year.  At first this used to surprise me because the people who are asking this question initially have no idea that is exactly what I am.  When people make this distinction it usually requires that I am wearing a short sleeved shirt.  Apparently anybody who is familiar with the kitchen trade is also familiar with the fact that you can "Sherlock Holmes" a distinctive physical clue for recognizing if someone is a chef.  

Just look at our arms!

All these burn wounds from hot sheet pans, searing stove top misfortune, blistering oven mishaps, and accidental damages from my own chef's knife add up to an interesting new way for the world to identify me.  My arms are marked with blemishes of all sizes, shapes and even colors depending on what degree of burn or depth of incision I have applied unintentionally.  Personally I don't mind that my arms are no longer available for QVC Bracelet Jewelry Hour.  Instead of tattoos, I have the shadows of injuries.  It makes me feel tough! :)

The safer alternative- a slider!

Purposefully I hope that I can lower or diminish the number of casualties to myself.  Between learning my new home kitchen, the school kitchens, and my work kitchens I should be able to maneuver a little bit safer over the next year.  My fingerprints conversely are gone for good.  The necessity of handling all things sizzling and scorching hot has eliminated that form of ID.  I think I have accepted it.  The experience I get every single day working in the kitchen, doing what I love, makes it all worth it!

Tuesdays Top Ten- Reasons why this past month has been amazing!!!

My mind was overflowing these past few weeks with so many things I wanted to preserve on paper or with a keyboard.  Random quotes and thoughts scratched on numerous pieces of papers, inside notebook covers and on the back of receipts in hopes that I would find them later to puzzle piece into my written stories and daily narratives.  So many conflicts of responsibility and priority became the reasoning for why I have not been able to compose my stories these past few weeks that I thought it would be interesting to look back and use my Top Ten to discover and recap why.

1. Black Star Farms- HERE I COME!!!  Or maybe not?  When I first went out to interview with the owner and his two chefs- the interview in my opinion went beautifully all the way until they asked me to leave the room so they could make a final decision about hiring me.  When they called me back, one of the chefs looked me straight in the eye and said "I am really sorry but I don't think we will be able to hire you."  WHAT!! Must have been the expression in my face for I did not say a word....  

APRIL FOOLS!!!!  Oh my goodness did they get me good and we all laughed as the paperwork was handed to me and I was informed that I would be their newest employee with the ability to accomplish my culinary internship also.  This place is like a dream come true for me and I am so excited to become a part of their "Agricultural Destination."  I have a feeling once I get settled in that this place will be an amazing foundation for making my mark on this world.

2.  Chef Steph  I have now officially started my new job at Black Star Farms and it really is perhaps one of the most amazing places on earth.  The place, the people, the philosophies, THE FOOD!!  I am already learning so much and the thing that amazes me most is how much I am enjoying it.  Even when challenged or working in a time crunch I feel like this is exactly what I am supposed to be doing.  The people I work with are really great too.  Most of them have worked there for quite a while and they all seem very happy to be apart of the team.  I am starting to find my own place in the team and learning the routines that are constant.  The summer busy season is on the threshold and I can't wait to be apart of it all.  I feel like this opportunity is a dream come true.

3.  Stellar View Farm~ We are finally starting to make some progress around here- Or should I say~ Tod is taking care of most of the "Honey Do List" that he ordered up from me a few weeks ago.  Power washed decks, Rock gardens, Vegetable garden plots being formed, Moving loads of Manure, wood chips and rocks, plus cleaning the garage out too!  Things are starting to shape up around here and I love how we are making this place our home.

    

 4.  Taking some time for friends and family~  This includes Dinners Downtown, Bowling with my buddies, Mothers day activities, Girls night dinner, Grill outs, Bon fires and picnics- Oh gee look how almost all these events have food involved!!  I can't think of any better way to enjoy delicious food than with our wonderful 
friends and family.  Cheers!  I can't wait to see what the summer will bring!

5.  Finals Week at School and Year ONE is Complete

This is a story all its own which I will be writing about very soon!  Stay Tuned!

6.  Nose to Tail Dinner -Final Dinner
I had the privilege to help the graduating culinary class with their final dinner as a Front of the House volunteer.  I was completely impressed with how they organized their menu and the overall dinner.  What a cool concept- Each course had an element of the Pig incorporated into it.  The specific pig was a Mangalitsa Pig that is a wooly variety.  The class had visited a farm in Marion Michigan to see the pigs back in the Fall.  Being apart of the final dinner was a great opportunity for me to see what some of the expectations are for a Final Class dinner.  It was kind of like research for when I will be expected to the same thing one year from right now.  I already have so many ideas and I can't wait to work with all my classmates to deliver a comparable performance- these chefs from Spring '10 set the bar for sure!

7.I'm one of the newest Sous Chef volunteers for NMC Extended Ed Cooking classes- So far I have only done one class and it was with The Owners of The Cooks House, "Cooking without a Recipe".  but it was a wonderful experience.  I am looking forward to classes with a focus on Indian Breads, Chocolate, and many more.  This is another great opportunity for me to experience teaching styles while working side by side with the chefs as the volunteer helper.  

8. Lacing up my running shoes for a summer full of races
I have been running my heart out this spring- took a few weeks off- but the most recent run that i accomplished was one of my fastest times, so I think that I am going to be in pretty good shape.  

9. Saying goodbye is bittersweet -well kind of 

I have been closing down my cleaning business all except for a few places that are on-call and one office.  This is going to give me more time to devote to my career in culinary and my farm.  In some ways it is bittersweet to think that it is over but in all honesty I have been looking forward to taking the next step towards my goals for awhile.  This business has been good to me and my family and the experience is something that i am confident has helped build the skills I will need to be successful in the future.


10.  Mostly Food Themed Summer Reading list has begun- Any suggestions of a great read I should add?  Please share!  I have a list going but I am always looking for a good book!

I will share my current reading list on Next weeks Tuesday's Top Ten!

A Month of Monday's- A Pictorial Tour of the Last Month

I've been gone for awhile

 Though I still have a smile :)

The past month has been a transitional period for me with final exams, starting a new job and closing my cleaning business of 8 years.  

I have so many stories to catch up and tell

I can't wait to share with you all the exciting things I have been up to.

Here is a small pictorial preview of the past month- stories to follow I promise!

Three weeks ago- this was my last day of class with my baking friends!  

The very next day I was Off to start my new job at Black Star Farms- This is the view from my kitchen window!!

One of the first things I made on the first day of work was this chocolate covered strawberry plate- 7 strawberries to symbolize 7 years of marriage for one of our Inn couples that were arriving that night.  It was an easy little project to start.

4 days after the last day of classes I was the coordinator of the Staff Appreciation Brunch at my kids school- Westwoods- From what I was told it was one of the nicest presentations ever.  Thanks to a lot of help from many Westwoods families it came together very nicely.

On the menu was assorted Quiches, Baked goodies, Granola, Fresh Fruit and Yogurt parfait bar and a beverage bar too!  Too bad I couldn't make Mimosas for those teachers :)

One week later after my first week at Black Star Farms I got to cook breakfast for the Inn.  The chef was there to help me out of course.  I made Crustless Quiches with a spicy tomato sauce on top of wilted greens with shallots. (Ray's recipe)  Everyone said it was great!  The guests all clapped for me when the Inn keeper told them that it was my first breakfast.

After my first breakfast I went over to the Oleson Center at NMC and helped Sous Chef the class "Cooking without a recipe" with Eric Patterson and Jennifer Blakeslee.  This is a beef tenderloin dish the class came up with.

The following day I made my Thai Corn Cakes over Black Stars own pork sausage topped with a poached egg, Leelanau Cheese company cheese sauce and a frizzed peppers garnish- Roasted Fingerling potatoes fan the outside.  One of the guests came up to me afterwards and asked if I had "made everything by hand".  It was sweet!

Immediately following my second breakfast at Black Star I drove out to Glen Arbor where my friend Kristin and I had planned a special dinner for our girlfriends.  We put together an amazing menu- Kristin did a great job researching the recipes and shared the kitchen for the night.  It was a wonderful evening and all the food preparation turned out very delicious.  

I made Coconut Macaroons dipped in Ganache paired with Fresh Raspberry Sorbet for dessert that evening.  The raspberries were from last summer's picking at Grandma's house!

As if the weekend wasn't eventful enough- the next day I went back to Black Star Farms to work in the Hearth and Vine cafe where I learned to make Brick Oven Pizzas!!!!  Later in the evening I stayed on to shadow with Chef Paul and and see how an entire meal can be prepared with the use of the brick oven.  Paul was like a one man band- super impressive- 4 different entrees served Rack of Lamb, Cedar Plank Whitefish, Beef Tenderloin and Rabbit, Roasted Asparagus, Polenta cakes too.  Every guest was thrilled with their meal!

Some baked goods I prepared for a breakfast meeting and for the Inn guests too!  Morning glory muffins and Walnut crusted Banana Bread.

Chocolate Chip Cookies for Evening Hospitality!!

Oriental Spiced Tuna Tar Tar Cucumber cups for evening hospitality in the Inn that I created- (don't mind the saran wrap)

Fruit trio Lollipops- Not plated yet but a fun idea. :)

Grilled Flat Bread Pizzas at Home!!

First campfire of the year on the Farm!!

NMC Barbeque with my Mom and family too.

I have not slowed down yet...  So far I love the pace and can't wait to see what is in store for the upcoming summer- Stories are on their way :)